Publications by authors named "Heloisa Sant'Ana Teixeira"
J Food Sci Technol
September 2022
Article Synopsis
- The IDDSI flow test helps standardize food consistencies for dysphagia patients, showing that various thickeners affect swallowing differently.
- Thickeners A, B, and C were tested at multiple concentrations, revealing that thickener A (xanthan gum) was superior in achieving better viscosity levels and less variation compared to the starch-based thickeners B and C.
- The study emphasizes the importance of thickener composition, highlighting that xanthan gum thickeners provide more consistent results in IDDSI classification, remaining volume in the syringe (RVS), and viscosity compared to corn starch-based options.
